Recipe: Crêpes

Crêpes are very thin French pancakes. They are delicious served sweet with lemon and sugar but you can also make them savoury with cheese, ham or vegetable fillings.

This recipe makes 12 x 20cm Crêpes

Ingredients:
175g plain white flour
A pinch of salt
2 teaspoons caster sugar
2 large eggs, plus 2 egg yolks (lightly beaten together)
450ml milk
50g melted butter

Toppings:
Lemon juice
fruit
Sugar
Chocolate Sauce
Cheese
Ham
Veggies
Anything you like

How to make the Crêpes:
1. Weigh out the flour, salt and sugar into a bowl. Make a well in the centre and
pour in the lightly beaten eggs. Mix the eggs with the flour, salt and sugar using a
whisk.

2. Now, slowly add the milk. Whisking as you pour it in. Whisk until there are
bubbles on top of the mixture.

3. But the batter in the refrigerator and leave to rest for one hour.

4. After an hour, take the batter out of the refrigerator and stir in the melted butter.

5. Heat a non-stick frying pan over a high heat. Lightly oil the pan with a little oil on
kitchen paper.

6. When the pan is hot, ladle in the pancake batter until it just covers the bottom of
the pan. You need to do this quickly as the batter cooks very quickly when it
touches the hot frying pan.

7. Cook for about one minute. Loosen the crêpes at the edges using a spatula. Then
flip the pancake over to cook on the other side.

8. Stack up the pancakes on a plate as you cook them and cover with a clean tea
towel to keep them warm.

Savoury: Put a crêpe back in the hot pan. Sprinkle half with cheese, ham or mushrooms
and vegetables of your choice. Fold in half (to make a semi-circle). Allow the cheese
to melt and the filling to warm up. Serve immediately.

Sweet: Sprinkle with sugar, squeeze over some lemon juice and roll up.
Fold into quarters, cover with chopped fruit (strawberries and mango perhaps) and
whipped cream, drizzle with chocolate sauce.

Adapted from Ballymaloe Cookery School Crêpe recipe, October 2016

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